FDSC 1103 UARK EXAM 1: DENZER
QUESTIONS AND ANSWERS
water activity - Correct Answers -ratio of vapor pressure of water in a solution over the
vapor pressure of pure water
three types of water - Correct Answers -1. Free water- free water can be defined as
being easily removed from food. Free water can correlate with squeezing, cutting, and
pressing.
2. Immobilized water- immobilized water can be defined as trapped water but can be
removed from food. It is also in the cells of fruits and vegetables. For immobilized water
to be set free, damage must be done.
3. Bound water- bound water is difficult to remove. It also freezes at low temperatures,
and it is not a solvent.
hydrophilic - Correct Answers -Attracted to water
hydrophobic - Correct Answers -water hating
amphiphilic - Correct Answers -molecules possessing both hydrophobic (nonpolar) and
a hydrophilic (polar) parts
types of carbohydrates (including examples) and the bond that connects sugar units -
Correct Answers -There are 4 classifications of carbohydrates:
1. Monosaccharides - example - glucose
2. Disaccharides - example - sucrose
3. Polysaccharides - example - starch
4. Oligosaccharides - example - raff
Carbohydrates are organic compounds made of the bonds of carbon, hydrogen, and
oxygen (CHO).
amylose - Correct Answers -one of the types of polymers found in starch
amylopectin - Correct Answers -highly branched polymer of glucose in plants. It is also
a water-insoluble polysaccharide
Starch gelatinization - Correct Answers -this is where starch and water are subjected to
heat which causes the starch granules to enlarge or swell
Starch retrogradation - Correct Answers -this is the changes in the physical behavior of
the starch after gelatinization occurs
, Starch syneresis - Correct Answers -this is the release of water from a starch gel after
following the freezing and thawing cycles
Caramelization - Correct Answers -This occurs when sugar is introduced to heat. It
darkens the natural color of sugar and alters the flavor of sugar
Maillard Reaction - Correct Answers -also known as nonenzymatic browning. It is a
process of the reaction between reducing sugars and proteins by introducing heat
Enzymatic Browning - Correct Answers -an oxidation reaction that takes place in some
foods but mostly in fruit and veggies. This causes the food to turn brown
Fiber - Correct Answers -contains substances like cellulose, lignin, and pectin that are
unaffected by the action of digestive enzymes
Starch - Correct Answers -an odorless and tasteless white substance. It is a
polysaccharide that functions as a carbohydrate
What are the parts of an amino acid? - Correct Answers -1. A basic amino group
2. An acidic carboxyl group
3. An organic R group
Primary protein structure - Correct Answers -a chain of amino acids
Secondary protein structure - Correct Answers -HYDROGEN-BONDING of the peptide
backbone that allows the amino acids to go into a repeating pattern.
Tertiary protein structure - Correct Answers -a three-dimensional folding pattern of a
protein that is caused by side-chain interactions
What is a fat soluble pigment? - Correct Answers -Carotenoids
A longer carbon chain in a fatty acid means the fat will be solid at room temperature.
True or false? - Correct Answers -true
What kind of fatty acid has no double bonds? - Correct Answers -saturated
In an oil-in-water emulsion, what is the continuous phase? - Correct Answers -water
Quaternary protein structure - Correct Answers -a protein that consists of more than one
amino acid chain
isoelectric point - Correct Answers -the point of pH where a molecule carries a non-net
electrical charge pH(I)
QUESTIONS AND ANSWERS
water activity - Correct Answers -ratio of vapor pressure of water in a solution over the
vapor pressure of pure water
three types of water - Correct Answers -1. Free water- free water can be defined as
being easily removed from food. Free water can correlate with squeezing, cutting, and
pressing.
2. Immobilized water- immobilized water can be defined as trapped water but can be
removed from food. It is also in the cells of fruits and vegetables. For immobilized water
to be set free, damage must be done.
3. Bound water- bound water is difficult to remove. It also freezes at low temperatures,
and it is not a solvent.
hydrophilic - Correct Answers -Attracted to water
hydrophobic - Correct Answers -water hating
amphiphilic - Correct Answers -molecules possessing both hydrophobic (nonpolar) and
a hydrophilic (polar) parts
types of carbohydrates (including examples) and the bond that connects sugar units -
Correct Answers -There are 4 classifications of carbohydrates:
1. Monosaccharides - example - glucose
2. Disaccharides - example - sucrose
3. Polysaccharides - example - starch
4. Oligosaccharides - example - raff
Carbohydrates are organic compounds made of the bonds of carbon, hydrogen, and
oxygen (CHO).
amylose - Correct Answers -one of the types of polymers found in starch
amylopectin - Correct Answers -highly branched polymer of glucose in plants. It is also
a water-insoluble polysaccharide
Starch gelatinization - Correct Answers -this is where starch and water are subjected to
heat which causes the starch granules to enlarge or swell
Starch retrogradation - Correct Answers -this is the changes in the physical behavior of
the starch after gelatinization occurs
, Starch syneresis - Correct Answers -this is the release of water from a starch gel after
following the freezing and thawing cycles
Caramelization - Correct Answers -This occurs when sugar is introduced to heat. It
darkens the natural color of sugar and alters the flavor of sugar
Maillard Reaction - Correct Answers -also known as nonenzymatic browning. It is a
process of the reaction between reducing sugars and proteins by introducing heat
Enzymatic Browning - Correct Answers -an oxidation reaction that takes place in some
foods but mostly in fruit and veggies. This causes the food to turn brown
Fiber - Correct Answers -contains substances like cellulose, lignin, and pectin that are
unaffected by the action of digestive enzymes
Starch - Correct Answers -an odorless and tasteless white substance. It is a
polysaccharide that functions as a carbohydrate
What are the parts of an amino acid? - Correct Answers -1. A basic amino group
2. An acidic carboxyl group
3. An organic R group
Primary protein structure - Correct Answers -a chain of amino acids
Secondary protein structure - Correct Answers -HYDROGEN-BONDING of the peptide
backbone that allows the amino acids to go into a repeating pattern.
Tertiary protein structure - Correct Answers -a three-dimensional folding pattern of a
protein that is caused by side-chain interactions
What is a fat soluble pigment? - Correct Answers -Carotenoids
A longer carbon chain in a fatty acid means the fat will be solid at room temperature.
True or false? - Correct Answers -true
What kind of fatty acid has no double bonds? - Correct Answers -saturated
In an oil-in-water emulsion, what is the continuous phase? - Correct Answers -water
Quaternary protein structure - Correct Answers -a protein that consists of more than one
amino acid chain
isoelectric point - Correct Answers -the point of pH where a molecule carries a non-net
electrical charge pH(I)
